Indian Style Veggie Meatballs (Quorn Kofta)

Ingredients (serves 4):

  • 6 Quorn or Linda McCartney  Cumberland sausages, defrosted
  • 1 400ml carton seived tomatoes (passata)
  • 100ml cream
  • 2 tbsp sunflower oil

For the paste:

  • 1  large onion
  • 1 inch piece ginger
  • 2 tbsp dessicated coconut, soaked in hot water for 5 mins and drained
  • 7 small cloves garlic
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp poppy seeds (khus-khus)
  • 1 tbsp cashew  nuts
  • 2 tsp chopped fresh coriander

Rice or thick spaghetti to serve.


  1. Prepare the paste by peeling and chopping the ingredients, then blitz in a blender or food processor until smooth.
  2. Heat the oil in a large saucepan until very hot then add the paste and fry for 8-10 mins
  3. Add the passata and cream, cover and bring to the boil, then reduce the heat and cook for 10mins.
  4. Cut the Quorn sausages into 2cm pieces, add to the stew and cook for a further 5-10 minutes until heated through.
  5. Serve with rice or spaghetti.

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